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Receta Baked Pasta With Tomato, Cream, And Five Cheeses
by Global Cookbook

Baked Pasta With Tomato, Cream, And Five Cheeses
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Ingredientes

  • 1 lb imported conchiglie rigate (shells)
  • 2 c. heavy cream
  • 1 c. canned tomatoes pureed
  • 1/4 lb thinly sliced mozzarella
  • 1/2 c. freshly grated Pecorino Romano plus more
  • 1/2 c. coarsely shredded fontina
  • 1/4 c. crumbled Gorgonzola
  • 2 Tbsp. ricotta
  • 1/4 tsp coarse salt
  • 6 x basil leaves coarsely minced
  • 4 Tbsp. unsalted butter in small pcs
  • 1/4 c. very thinly sliced scallion for garnish

Direcciones

  1. Heat oven to 500 . Bring a large pot of salted water to a boil. Add in pasta, and cook for 4 min. Drain in a colander.
  2. While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add in pasta to cheese mix, and toss to combine.
  3. Divide among six to eight shallow ceramic gratin dishes (1-1/2 to 2 c. in capacity). Dot with butter, and bake till bubbly and brown on top, 7 to 10 min. Sprinkle with Pecorino Romano and scallions. Serve immediately.
  4. This recipe yields 6 to 8 servings as an appetizer.